Vina Casablanca Neblus Assemblage 2005
Medium+ garnet, ruby rim.
Black berry jam, eucalyptus leaves, green pepper, chocolate milk, goat milk, light vanilla, violet, sugarcane, bread, cookie, bread, bean paste. Very rich nose, like desserts.
Black berry jam, chocolate milk and black pepper.
Besides, slightly watery mouthfeel and the palate flavors are not as dense as the nose, and others have the same problem more or less.
MontGras Ninquen 2005
Medium+ garnet, purple rim.
Elegant vanilla, violet, caramel, sugarcane skin, chocolate, black pepper, light fur, butter bread.
Palate contains black berry, green pepper, smoky note, burned wood, light raisin, and light spices.
This one and the previous one have medium tannin (maturing, but can still keep for a few years), and the tannin of others are a bit more and stronger.
Le Dix de Los Vascos 2004
Black pepper, chili pepper hint, leather, green pepper, black berry, soy sauce, vanilla, wet wood, smoky meat, light mushroom, chocolate (increasing), and caramel (increasing).
Black pepper and green pepper in palate, and also wood and leather.
Sugarcane juice, black cherry, increasing chocolate, vanilla, leather, black pepper and violet in nose.
Green pepper, black pepper, light chili pepper, light butter, chocolate, sugarcane and black cherry in palate.
Vina Santa Carolina 2006
Green pepper, black currant, plum, cinnamon, leather, nuts, grass, increasing light butter and increasing light sugarcane.
Black berry, licorice, cinnamon, green pepper, black pepper, and bread in palate.
TerraMater Mater 2006
Black berry, leather, pepper, cinnamon, violet, light unripe guava, soy sauce and smoky meat in nose.
black berry, black pepper, green pepper, violet in palate.
To sum up, these wines are great in nose, and SO ATTRACTIVE. However, I do not know why the palate is a bit lighter. Is that the problems of the flagship Chile red wines?